Think about the best meal you’ve ever eaten: Maybe it was in a restaurant in a far-off city, or perhaps it was a home-cooked meal made by someone you love. No matter where or what it was, odds are what made it so memorable was the flavor.Flavor is arguably the most important part of a meal. If the flavor of something is off, or undetectable, it can jeopardize your enjoyment. There’s a lot of chemistry and biological science behind how and what we taste.<a href="https://www.sciencefriday.com/segments/flavorama-science-of-flavor-book/?utm_source=wnyc&utm_medium=podcast&utm_campaign=scifri" target="_blank">Flavorama: A Guide to Unlocking the Art and Science of Flavor</a> is a new book that breaks down the mechanisms that go into these processes. Ira is joined by author Arielle Johnson, who holds a PhD in chemistry and co-founded the fermentation lab at the world-famous Copenhagen restaurant <a href="https://www.sciencefriday.com/segments/flavorama-science-of-flavor-book/?utm_source=wnyc&utm_medium=podcast&utm_campaign=scifri" target="_blank">Noma.</a>Transcripts for each segment will be available the week after the show airs on <a href="https://www.sciencefriday.com/episodes/march-15-2024/?utm_source=wnyc&utm_medium=podcast&utm_campaign=scifri" target="_blank">sciencefriday.com</a>
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Science Unlocks The Power Of Flavor In ‘Flavorama’

Science Friday